Lassi with ginger and cardamom

Msir
Pickled lemon

• 1/2 LITER YOGURT
• 1 1/2 TSP SALT
• PIECE OF GINGERROOT, finely grated
• 6 CARDAMOM PODS, use the inside seeds

• 7 LEMONS
• 3 TBSP SALT
• 4 CLOVES
• 4 BAY LEAVES
• 1 TSP CORIANDER SEEDS
• 1 TSP BLACK PEPPER, ground

Mix all ingredients well and add half a liter of water. Put the mixture in the fridge for one hour. Sieve the lassi and serve it with ice cubes.

Cut 4 lemons in 4 parts but leave the lemon together at the top end. Put them in a glass jar. Mix the salt and spices with the juice of the remaining 3 lemons and pour this on top. If the lemons are not completely covered, add some more juice. Wait for four weeks before using the lemon peel or juice.

Use the peel in chicken tajine or other fish or chicken dishes. A drop of juice is delicious in gin tonic, Bloody Mary or soda water and plain tonic.